arkua

The specialty of arkua, where Japanese ingredients and French traditions are harmoniously fused. Ayu-uruka (Salted Ayu) is used instead of anchovies, and the bones are delicately prepared. Feel free to enjoy it with your hands; no need to worry about manners, and savor it from head to tail.

The course starts with a classic finger food appetizer that you can enjoy casually. The photo shows locally caught seafood and asparagus paste served on the crispy tart dough. The balance of flavors and the contrast in textures are excellent.

The meat dishes feature a variety of ingredients, including brand beef from Miyagi and the classic pigeon meat often used in French cuisine. The photo shows flavorful roasted venison. It is beautifully finished with a rosy color, accompanied by red and yellow beets for an added touch of color.